Cinnamon Fig Rhubarb Crumble
This crumble isn't only easy to make and delicious, but super healthy as well! Rhubarb and dried figs have a light laxative effect and therefore, together with the fiber from the wholemeal flour, form an ideal combination to help a flabby intestine get back on its feet. In addition, they provide one fifth of the daily requirement of blood pressure-regulating potassium.
This crumble becomes particularly strong and nutritious if you replace 80 grams of wholemeal wheat flour with the appropriate amount of oat flakes. Vegan? Simply replace the yoghurt butter with margarine or 70 ml of grapeseed oil.
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17.9 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 25 mg |
Ingredients
- Ingredients
- 1 ½ lbs Rhubarb
- 4 dried Figs (about 70 grams)
- 4 ozs cane sugar
- 6 ozs Whole wheat flour
- 1 tsp ground cinnamon
- 1 pinch salt
- 4 ozs Cultured butter (well chilled)
- 7 ozs lowfat Vanilla yogurt
Preparation steps
Rinse rhubarb, drain, trim and cut into pieces about 1/2-inch wide. Spread in a baking dish.
Cut stems off figs and chop very finely. Mix figs with about 2 tablespoons sugar and distribute over rhubarb.
In a mixing bowl, combine whole-wheat flour, cinnamon, a pinch of salt and remaining sugar.
Cut butter into small pieces and add with 1 tablespoon cold water to flour mixture. Rapidly mix with a hand mixer to a crumbly streusel topping consistency.
Distribute streusel over rhubarb and bake in a preheated oven at approximately 400°F/convection 350°F on the middle oven rack for about 40 minutes.
Mix yogurt in a bowl until creamy and serve with rhubarb crumble.